Onion Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
322Calories
6 gProtein
43 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein5.6 g
Carbohydrates43 g
Fiber3.9 g
Sugars9.6 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium24 mg
Potassium374 mg
Calcium72 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate88 mcg
Choline31 mg
Caffeine0 mg
Water678 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 47. The excerpt below is the record exactly as published.
ONION SAUCE. Sauce Souhise. * lb. onions. i oz. flour, a pLt; water. ^ oz. clarified dripping. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.